nothavanas: (Default)
Their Black Onyx Pudding recipe fills 14 red solo cup small shotglasses. I used 1.25 c half&half and 1 c 2% milk. The pudding is not too sweet, but very good. I'd like to serve it with sweet whipped cream on top--too bad the Agora doesn't have a pressurized-gas dispenser.

BBQ Cheese Crackers made like seventy, using a 1.166-scale batch to use up the last of the MidAmeriCon II spice blend. So amazingly good. I will have to make these for a potluck.

Threw a bunch of Pearl St. Rub on some salmon, let it sit for 40 or so minutes, then threw under the broiler on low. The sugary rub burned after 7 minutes, but looks like the meat will be fine and I'll scrape off the crust and throw some extra spice blend in with the served version.

Salmon

Sep. 25th, 2009 03:15 pm
nothavanas: (Default)
The advantage of living with a vegetarian and someone who doesn't like fish is that I get to eat it all myself.
Loki Fish Co. has the best smoked salmon I've ever tasted. I suspect buying from the fishermen goes a long way, there.
I keep meaning to get a whole fish from their boat (F/V Loki. It makes me a little twitchy, buying from the god of chaos.) and grill it up some day.

om nom nom

Nov. 20th, 2008 11:57 am
nothavanas: (Default)
I do so love this salmon recipe. It just puts a beautiful flavor on the outside of the fish and lets the wonderful wild flavor shine.
nothavanas: (Default)
Ecstatic Salmon (Alton Brown’s “The Cure for Salmon” with really frakking good salmon)

$6 worth of Keta salmon from Loki Fish Company, bought from the cute guy who’s there all the time.
A tablespoon or so of blackberry blossom honey from Rockridge Orchards, from the charmingly outgoing owner.
Equal parts coarse sea salt and sugar (1.5 tablespoons each).

Mix the salt and sugar. Heat the honey until thin and spreadable, or just stop the microwave as soon as it boils. Put down a piece of tinfoil and a piece of saran wrap on top of that. Spread less than half of the salt-sugar mixture on the plastic in about the shape of the fish. Brush both sides of the fish with the honey, using all of it, and then lay the fish down on the crystals. Cover the fish with the rest of the salt and sugar. Wrap it up tightly and set the package in a dish. Weight with a plate and some cans of food, and refrigerate for two hours. Turn the fish over after one hour and reweight.
Unwrap the fish, and place it on a foil-lined baking sheet. Heat the broiler as hot as it will get, and when it’s there, slide the fish in. Broil for 8 minutes, if you have a filet that’s an inch and a quarter or so thick at the thickest point. The thin parts will be a little dry, but that’s ok.
Do not sauce the fish. Do not put it on a plate with dressed salad. Just eat it as it is.

I don’t know if this treatment would be as good with frozen and factory-processed fish. It would probably be very tasty. With the fresh wild fish, it is amazing. We’re talking borderline erotic.
nothavanas: (Default)
radishes (the skinny kind that are good with butter)
Beets (not the same as last week’s)
kohlrabi
lettuce
kale
golden raspberries (oh, wow)
peaches


Salmon (omg)
Blueberry apple cider

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